Mushroom Medley Three Ways

This simple dish can be used in a variety of ways: as pie filling; as a stuffed pancake; with pasta. It can also be used as a base for many other dishes too, such as curry, lasagna, topping for jacket potatoes etc.

 

Basic filling

Vegan, approximately 4 portions.

Ingredients 

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 1 stick celery, finely chopped
• 300g mushrooms, sliced
• 1 tsp paprika
• 300g vegan Quorn pieces
• 200ml vegetable stock
• ½ tsp cornflower, mixed with a little water
• 100ml soya cream
• 5g fresh parsley finely chopped

Method

1. In a large saucepan gently sauté the onions for 5 minutes then add the garlic, celery, mushrooms, paprika and Quorn. Continue to cook for another 5 minutes stirring from time to time.
2. Add the stock and cornflower mix and bring to a simmer. If the sauce needs a little more thickening add a little more cornflower mixed into water.
3. Finally add the soya cream and parsley and simmer for a few minutes.

 

With the mixture…

Pie

In addition to the basic recipe you will also need 500g vegan puff pastry (Jusrol)

1. Transfer your mixture to 1 large pie dish or 4 separate dishes.
2. Roll out the pastry and top the pies sealing the edges with a little water and pressing down with a fork. Mark the pies with a little small pastry V in order to identify it as vegan.
3. Brush the top with a little soya milk and bake at 180°C for 25 minutes, or until golden and risen.
4. Serve with a selection of vegetables and vegan gravy.

 

Serve with pasta

If serving with pasta it will yield 4-6 portions.

To serve with pasta you may want to add a little more soya cream to let out the sauce.

In addition to the basic mixture you will need pasta approximately 80g per serving and a little olive oil to garnish.

1. Prepare the filling as instructions but reserve half the parsley for garnish.
2. Cook the pasta as per instructions on the packet. Approximately 80g per serving.
3. While the pasta is cooking bring the mixture to a simmer. Add a little more soya cream to let out the sauce.
4. Drain the pasta, serve and top with the mixture. Garnish with a little olive oil and chopped parsley.

 

Serve in a pancake

If serving as a stuffed pancake the mixture will yield 4-6 portions.

Cooking time – 3 minutes per pancake

Preparation time – 5 minutes plus 30 minutes for the batter to rest.

Makes 4-6 medium pancakes

Ingredients

• 100g plain flour
• 100g gram flour
• 400ml soya or oat milk
• 1 tbsp vegetable oil
• Pinch salt

Plus, a little extra oil for frying.

Method

1. In a large bowl thoroughly mix all the ingredients together. Set to one side for 30 minutes.
2. In a non-stick frying pan heat a little vegetable oil. Add a ladle of batter, tilting the pan to get an even distribution
3. After 2 minutes gently turn and continue to cook for another minute.
4. Transfer to a plate and keep warm while cooking the remaining pancakes.
5. To serve place a good amount of filling in each pancake and fold over. Garnish with a little chopped parsley.        

The basic recipe is flexible, try swapping the Quorn for butter beans or chickpeas, add addition spices, or herbs, use a variety of mushrooms, use as a filling for stuffed peppers or add seasonal vegetables.